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Japanese Milk Bread Dinner Rolls
Ingredients
Ingredients
2 tablespoons bread flour
27 grams water
60 grams whole milk
9 grams active dry yeast
120 grams milk (at 90-95°F)
320 grams bread flour
3 grams fine sea salt
56 grams granulated white sugar
1 whole egg
42 grams unsalted softened butter
1 egg (for egg wash)
30 milliliters milk (for egg wash)
1-2 cloves garlic
56 grams unsalted butter
Flaky salt
Done
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Make the tang zong by cooking 2 tbsp bread flour, 27g water, and 60g whole milk until thick. Let it cool.
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